This dill pickled egg recipe is a great way to store eggs for up to 4 months in the refrigerator. It also tastes great! Eat as is, or chop up to make a dill egg salad.
Recipe for 1L mason jar. (32 oz) You can also multiply the recipe for larger jars.
- 12 eggs (boiled and peeled)
- 2-3 dill sprigs (use 2 but if you want a stronger dill flavor add 3 sprigs)
- 2 teaspoons yellow mustard seeds
- 2-3 medium garlic cloves, peeled (use 2 but if you want a stronger garlic flavor add 3 cloves)
- 1/4 tsp powdered turmeric (optional) I like it for a little added flavor and its also helpful for food preservation.
- 3/4 cup white vinegar (5% acidity)
- 1/2 cup water
- 2 teaspoons pickling salt
Brine: In a pot bring the vinegar, salt and water to a boil, stir to dissolve the salt. Simmer for 5 min.
In hot sterilized jars (boil for 10 min) put mustard seeds, turmeric and garlic cloves in the bottom. Add your peeled boiled eggs, add dill sprigs to the sides of the jar, then fill up with your hot vinegar-salt brine until the eggs are completely covered.
Sterilize your lids, dry them, then put on jars, tighten. I like to put the filled hot jars on my cutting board to cool. You can put on racks too if you have them. Let cool before refrigerating. Label with the date, and best before( 4 months later.)
Once cooled, I like to turn the jar upside down and straight up again to mix all the spices before refrigerating.
MUST be stored in the refrigerator only otherwise you can get food poisoning. Open after 2 weeks for best results. (mine get opened after a few days! have never make it to 2 weeks, tastes great anyway!) Can be stored for up to 4 months (fridge only).
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